Author ascentia_chef

Author ascentia_chef

Sopwell House Install Their Second MIBRASA Oven

News
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Sopwell House have recently launched a new Brasserie restaurant and taking centre stage in the open theatre kitchen is their second MIBRASA Charcoal Oven.

They installed their first MIBRASA in the fine dining restaurant kitchen three years ago and when it came to refurbishing the Brasserie kitchen in 2018 another MIBRASA was deemed an essential piece of equipment, this time going for the next size up in the range, the HMB SB 110; a countertop oven with heating rack designed for a 110 cover restaurant.

The Brasserie menu boasts an array of delicious British and world cuisine influences and so impressed with the way the MIBRASA enhances the natural flavours of their ingredients they have decided to dedicate a whole section of the menu to the oven; “From The Fire”, all the dishes in this section of the menu will be cooked inside the oven. Here you will find a beautiful selection of beef,  whole roasted Seabass, Yellowfin Tuna, Lamb Chops and vegetables all getting the MIBRASA treatment.

Described on the menu as “an elegant combination of a grill & oven adding unique flavour from the finest embers to give texture and juiciness”.

Executive Chef Gopi Chandra says of the oven… “The MIBRASA is such a great piece of equipment, this is our second oven in the hotel and this time we’ve made a feature of it on our Brasserie menu and in our new open kitchen. It’s so versatile and extremely well made, there really is no other charcoal oven quite like it.”

Visit Sopwell House Brasserie Website

MIBRASA  MIBRASA HMB 110 MIBRASA MIBRASA MIBRASA  

The New Neapolis Oven From Moretti Forni

News
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Ascentia Foodservice Equipment is proud to introduce to the UK the brand new Neapolis Oven from Moretti Forni.

Moretti Forni has been designing and manufacturing ovens since 1949, all with a single aim: perfect cooking. For the last 69 years Moretti Forni has introduced many of the industries best innovations and they have done it again with the new Neapolis 510’c, the worlds most powerful electric oven, designed to make authentic Neapolitan pizza.

The Neapolis is an exceptional baking tool with cutting-edge technology that respects tradition. The oven embodies the centuries old expertise that has gone into producing authentic Neapolitan pizza, and has brought it up to date with Moretti’s 21st century technology.

Moretti have used the very best materials and applied the most intelligent solutions to limit power consumption and maximise performance. The Neapolis is the only electric pizza oven in the world to achieve temperatures of 510’c and also includes many of Moretti’s innovative technologies such as Eco-Standby, Cool-Around Tech, delayed start and self-cleaning functions as well as 20 customised programs.

The Neapolis oven is the clean, green, electric solution to producing authentic Neapolitan pizza.

For more information or to arrange a demonstration contact Ascentia Foodservice Equipment, Moretti Forni’s official UK Partner.

  Moretti Neapolis Oven    Neapolis Oven Controls 

Moretti Neapolis

 

The Seven Hotel Installs a MIBRASA HMB AB 110

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The Seven Hotel is a new Boutique Hotel situated in Southend-On-Sea on the Essex coast. With 37 rooms including five luxury suites on the fourth floor, a modern British restaurant and gin centric bar with stunning views across Southend Pier and the Thames estuary.

The restaurant, Aurum, is presided over by Head Chef Simon Webb, a 2018 National Chef of the Year finalist, Captain of the English National Culinary Team whose CV includes some of the industries heavyweight names such as Michel Roux Jr and the Langham hotel.

Taking pride of place in the brand new kitchen is a MIBRASA HMB AB 110, a 110 size oven sat on a cupboard stand. Simon’s modern cooking inspired by great British produce lends itself perfectly to the versatility and flavour profile given off from the MIBRASA oven.

“I think the Mibrasa gives us great diversity in our kitchen, we are able to cook all meats/vegetables at different temperatures which enhances the flavour and gives something different to our customers. It is a key part of our restaurant with BBQ being very much a popular way to cook in the industry at the moment.” Simon Webb, Head Chef, Aurum Restaurant, The Seven Hotel.

www.aurumsouthend.co.uk

www.thesevenhotel.co.uk

 
 
 

MIBRASA Roasted King Oyster Mushroom

Ascentia's Kitchen
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Grilled King Oyster Mushroom, Smoked Celeriac, Romanesco, Charred Spring Onion & Wild Garlic Puree, Cashew Nuts.

It might be a bit of a mouthful but its totally worth it. This is a beautiful Vegan dish cooked straight out of the MIBRASA Charcoal Oven. To get started fire up the MIBRASA to 350’c ready for cooking.


Spring Onion & Wild Garlic Puree

2 bunch Spring Onions cut in half

2 handfuls Wild Garlic

220g cooked cannellini beans

Spirulina

-Place the spring onions directly onto the grill until coloured all over.

-Place in a casserole dish with cannellini beans, salt and water (or Dashi).

-Cook until the spring onions are soft and cooked through

-Place in a food processor; add wild garlic and puree until smooth add a pinch of spirulina if you need a bit more green colour. Keep warm


Smoked Celeriac

2 tsp Miso Paste

2 tbls Chai Seeds

1/4 Celeriac

Oak smoking planks

Olive Oil

-Soak the Oak boards.

-Cut out the celeriac into 2 cm cubes.

-Place these on the boards, drizzle with olive oil and pinch of salt. Place in MIBRASA for 8-10 mins until celeriac is soft.

-Brush miso paste onto the edges and roll the edges in chai seeds. Keep warm

 

Romanesco

1/2 Head Romanesco

Pickling liquor (150g rice wine vinegar, 100g white wine vinegar, 1tsp coriander seeds, 2 star anise, 3 cardamom, 1 small cinnamon stick, 80g sugar 1 clove garlic, boil 5-10mins, chill)

-Slice the Romanesco into thick slices.

-Pickle with pickling liquor (see ingredient list). Vac pac with liquor for at least 20 minutes, this can be done the night before.

-When needed to serve place slices directly on grill for a bit of a char.

 

Cashew Nuts

35g Cashew Nuts

-Toast for 30sec-1 min in MIBRASA.

-Toss with drizzle of olive oil and sprinkle of Maldon salt.

 

King Oyster Mushrooms

1 King Oyster Mushrooms

Olive Oil

Finely Sliced Spring Onions

-Cut in half lengthways, drizzle with oil on cut side.

-Place cut side directly onto grill. Grill for 1-2 min then turn over.

-When cooked garnish with finely sliced raw spring onions.

 

Plate as picture or use your own style.

Partridge with Miso Butterscotch & Kimchi

Ascentia's Kitchen
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This is a great Partridge recipe cooked in the MIBRASA Charcoal Oven, the miso butterscotch gives this dish a fantastic umami/sweet richness which is cut through by the kimchi and pomegranate. Plus the butterscotch and kimchi can be done well in advance making this a brilliant quick-fire service dish.

Serves 4 easily

Ingredients

For the Miso Butterscotch:
200g of white miso paste
60g of unsalted butter at room temperature
40g of soft light brown sugar
75ml of single cream
50ml of sweet dark Muscat
1 or 2 tsp of sherry vinegar

4 boned and spatchcocked Partridges
Ask your butcher to do this, or the easiest way to spatchcock any bird like this is to take your kitchen scissors and cut right down one side of the backbone, then the other side of the backbone and remove it. Then, skin-side down on the bench open the bird out and using a sharp knife or your fingers remove the ribs and all small bones from the flesh, leaving the leg and wing bones in. Then using a sharp knife cut out the wishbone and chest bone and cartilage. Take your time and make sure you take out the bones cleanly, you don’t want to damage or waste the lovely meat especially in such a small bird as a partridge.

Salt and pepper
Drizzle of extra virgin olive oil

For the Kimchi
1 large Cucumbers, peeled and shaved into long strips using a veg peeler
2 large heirloom carrots, peeled and shaved into long strips using a veg peeler
200g daikon, peeled and chopped julienne
4 garlic cloves, finely sliced
1 Bunch of coriander roughly chopped
4 spring onions, cleaned and finely sliced
Fresh ginger, about a thumb size, peeled and finely chopped
2 tsp Gochujang paste
2 tbsp light soy sauce
2 tbsp fish sauce
2 tbsp rice vinegar (use white wine vinegar if that’s all you have)
1.5 tbsp caster sugar
½ Pomegranate seeds

Method

  1. Put all the ingredients for the kimchi into a glass bowel, apart from the pomegranate and one third of the chopped coriander, and give it a good mix. Cover and leave in the fridge for at least 24 hours but the longer you leave it the better it gets.
  2. Preheat your oven to 160’c
  3. Evenly spread the miso past onto a tray lined with a non-stick silicon pastry mat and place into the oven until golden brown. Don’t worry if the edges get burnt, this is a good thing and will give the butterscotch more depth of flavour and richness.
  4. Once the miso paste is ready and while it is still hot place all the ingredients for the butterscotch (just 1 tsp of the sherry vinegar though) into a food processor and blitz until it becomes a smooth consistency. Taste and if you feel it’s a bit on the sweet side add the other tsp of sherry vinegar.
  5. Fire up the MIBRASA Oven to 300’c
  6. Season the Partridge with salt and pepper and lightly coat the skin in a little extra virgin olive oil.
  7. Place the partridge skin side down directly onto the grill and shut the oven door for 2 and half to 3 minutes.
  8. Remove the partridge and place flesh side down into a MIBRASA shallow casserole dish and spread the miso butterscotch onto the skin, be generous and place the dish back into the oven for a further 2 minutes. The butterscotch should be nicely caramelised and bubbling away.
  9. Rest the partridge for 3 to 5 minutes before serving on a generous bed of that gorgeous kimchi, and don’t forget to top with the fresh pomegranate and the reserved chopped coriander.

 

 

The Restaurant Show 2017

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Ascentia Foodservice Equipment will be showcasing the latest innovations in the professional catering equipment industry at The Restaurant Show 2017, London Olympia from the 2nd to the 4th of October on Stand GE39.

We will be cooking live on our market leading MIBRASA Charcoal Oven as well as showcasing the brand new Robatayaki Grill from MIBRASA. We will also be cooking out of our super-quick F1 pizza oven. The counter-top stone deck F1 oven cooks a fresh dough pizza in as little as 90 seconds!

As an exclusive to The Restaurant Show we will officially launch a brand new product to the UK market; The Venix Convection & Combination Steam Oven Range! Venix have set a new benchmark in the combination oven market, with multi-timer and multi-level cooking, three automatic self -cleaning options, banqueting functions, uploading and downloading recipes from your USB stick, a state-of-the-art direct water injection system for energy efficiency and WiFi connection to your tablet or laptop, all coming as standard with their top of the range Venexia combination oven.

Join us on STAND GE39 in the main hall, see the equipment in action and enjoy some pizza from the F1 oven and some culinary delights straight from the MIBRASA Charcoal Oven.

We hope to see you there!

Short Rib of Beef Recipe Cooked in the MIBRASA

Ascentia's Kitchen
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A mouthwatering short rib of beef recipe inspired by the MIBRASA Charcoal Oven.

Longhorn beef short rib smoked with xmas tree in the MIBRASA, tom yum mayonnaise, pickled broccoli, salt baked red onion, roasted orange & hotdog onions

This recipe is designed for 4 people

 

BEEF SHORT RIB

The Ingredients & Quantities

  • Four x 200g portions of high quality Beef Short Rib
  • Three x 3 sprig branches of Douglas Fir
  • 1lt Beef Stock
  • Basic mirepoix (onion, celery, carrot, leek)
  • Bouquet garni

The Method

  1. Brine the beef short ribs in 5% salt brine for 24 hours and leave in the fridge
  2. Now braise the ribs in the beef stock, mirepoix & bouquet garni at 130c for 12 hours in the oven
  3. Cool the meat down for 4 hours in the cooking liquid
  4. Meanwhile fire up the MIBRASA to 300c
  5. Now remove the meat from the stock and leave to drain on a tray
  6. Once the MIBRASA is at 350c then place 3 branches of spruce or Douglas fir directly onto the coals and then the tray of shortrib into the MIBRASA and close the door.
  7. Cook for 3.5-4.5 minutes but then once lightly charred remove from the oven and glaze

 

TOM YUM MAYONNAISE

The Ingredients & Quantities

  • 40g Tom yum paste
  • 300g Mayonnaise
  • A squeeze of lemon juice
  • A zest of lemon

The Method

  1. In a bowl mix all together with a whisk lightly until smooth then fill a piping bag and set aside.

 

PICKLED BROCOLLI

The Ingredients & Quantities

  • 8 x pickled purple or white sprouting broccoli (pickled by boiling in a basic pickling liquid for 30 seconds then cooled down in the pickling liquid)
  • A small sprinkle of Fleur De Sel Salt

The Method

  • Place the broccoli directly on the grill of the MIBRASA with the door open and leave for 30 seconds, turning once then season lightly

 

SALT BAKED RED ONION

The Ingredients & Quantities

  • 2 red onions (keep the skin on with no preparation)
  • 330g water
  • 500g T55 flour (Strong white flour)
  • 170g fine table salt

The Method

  • In a bowl, mix the water, salt and flour to a smooth dough
  • Now divide the dough into 2 equally weighed pieces
  • Roll each bit of dough out flat to a 1 cm thickness then place the onion with its skin still on into the middle of the dough and wrap around the onion into a nice round shape.
  • Now place the dough covered onions into the MIBRASA and cook for 30 minutes until the dough is completely black and a knife pierces the onion.
  • Remove a couple layers of the onions, set aside and keep warm for plating, a few strips for each plate.

 

ROASTED ORANGE

The Ingredients & Quantities

  • 1 ripe orange

The Method

  • Segment the orange
  • Place on a tray in the MIBRASA for 1 minute

 

HOTDOG ONIONS

The Ingredients & Quantities

  • 200g of thinly sliced white onion (on a mandolin)

The Method

  • Heat a fryer to 160c & fry the onions until lightly coloured golden, remove and then place through the MIBRASA for 30 seconds then remove and chop coarsely then set aside

Bring all the elements of the dish together on the plate and serve!

Hot Smoked Salmon with Roasted Beetroot – MIBRASA Style

Ascentia's Kitchen
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This is one of those classic flavour combinations that’s been given a real kick thanks to the MIBRASA Charcoal Oven, and one I always cook when demonstrating the MIBRASA oven to our clients. It’s a really simple recipe but packs a beautiful smoky punch that’s absolutely delicious.

You will need:

  • 1 MIBRASA 20cm shallow casserole dish
  • 2 MIBRASA cedar wood planks

Serves 2

Ingredients:

  • 4 baby beetroots
  • 2 Salmon Fillets
  • 2 sprigs of Rosemary
  • 2 sprigs of Thyme
  • ½ tsp of toasted fennel seeds
  • 1 clove of garlic (bashed)
  • 2 – 3 sprigs of dill
  • Salt & Pepper for seasoning
  • Olive oil

Method:

  • Thoroughly wash the beetroot
  • Place the beetroot in a vacuum pack bag with the olive oil, rosemary & thyme sprigs, fennel seeds, garlic and salt & pepper
  • Sous Vide at 83’c for 40 minutes.
  • Place in the fridge to cool completely

Light your MIBRASA Charcoal Oven taking the temperature to about 350’c. Whilst you wait for the oven to come to temperature soak the cedar planks in cold water.

  • Remove the beetroot from the vacuum bag into the shallow casserole dish along with all the juices and herbs
  • Place in the top shelf of the MIBRASA and roast for 10 minutes, turning the beetroot occasionally
  • Remove the cedar planks from the water, pat dry and place each salmon fillet on a plank flesh side down, season the skin with a drizzle of olive oil and a good pinch of sea salt
  • Place the planks with the salmon directly onto the grill in the center of the MIBRASA and roast for 6-7 minutes (the wood will char and smoke, this is a good thing as the cedar smoke will penetrate the salmon imparting a beautiful smoky flavour)

Hot Smoked Salmon

The result will be a  juicy fillet of salmon and thanks to the enclosed charcoal oven the salmon will have a really nice crispy skin. Once cooked serve immediately with the beetroot, dressed with a little olive oil and a few sprigs of dill.

Barbecoa Piccadilly Installs A MIBRASA Charcoal Oven

Mibrasa, News
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Barbecoa Piccadilly is the latest opening by Jamie Oliver and one of only two found in central London. Hailed as the “Home of Smoke & Fire” Barbecoa takes its inspiration from the primitive cooking techniques Jamie has discovered from his travels around the world.

A new addition to the cookline at Barbecoa Piccadilly is the MIBRASA HMB AB-SB 75; which along with the oven includes the heating rack and mobile cupboard stand below. The enclosed charcoal oven cooks at temperatures between 200’c and 400’c locking in and enhancing the natural flavours of the amazing produce used by the chefs at the restaurant.

Steve Pooley the Group Executive Chef for Jamie Oliver set about looking for a Charcoal Oven for the kitchen, that search led him to a number of different brands on the market, including the MIBRASA from Ascentia Foodservice Equipment. After coming along for a demonstration of the MIBRASA at Ascentia FSE’s development kitchen, the oven was an instant hit and it immediately became a ‘must have’ piece of equipment for the Barbecoa kitchen.

The MIBRASA Charcoal Oven is better built and easier to use than any other charcoal oven on the market giving you peace of mind over the use and maintenance of the oven moving forward. It was for these qualities along with the MIBRASA’s fantastic cooking performance that the oven now sits so proudly on the Barbecoa cookline.

 

Visit Barbecoa Piccadilly Website

 

Sign RestaurantOven Sparks Door Open Kitchen Moment 2